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Line a baking sheet with
parchment paper and set aside.
Press the raspberries through a fine
meshed strainer to remove the seeds. Stir in granulated white sugar to taste.
(You will need about 2 tablespoons of raspberry sauce.)
Melt the white chocolate
in a stainless steel bowl placed over a saucepan of hot water, making sure that
the water does not touch the bottom of the pan. Stir until smooth. Watch
carefully as white chocolate burns easily. Remove from heat, and using an offset
spatula, spread the chocolate into a 10 inch (25 cm) square on the prepared
baking sheet. With a spoon
drizzle
about two tablespoons of the raspberry
sauce
over the surface of the white chocolate. Using toothpick or bamboo skewer
swirl the raspberry sauce through the chocolate to
get the desired design.
Let the chocolate
brittle set at room temperature for 2 to 3 hours or until firm. Cut the
brittle into the desired shape and size pieces and then peel the parchment paper
off the brittle. The raspberry sauce is slightly sticky, so handle carefully.
Store in
the refrigerator in an airtight container for several days.
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